Kitchen Through the Lens: Mudslide Cookies

My dad has been talking about these cookies for several years now. That’s how they made the list – dad talking about these legendary cookies from Narsai David who is a cook from Berkeley. Dad would talk about these cookies, so chocolately, so rich – and he finally forwarded me this recipe years ago. I never made them.

Like many recipes that I held on to for YEARS AND YEARS AND YEARS, these cookies made the list when I was brainstorming this project. This is an excellent time to try things I have never made before. Sure, cookies aren’t a stretch for me in the kitchen – I love to bake – but, you know… why have I never made these?

I won’t keep y’all in suspense any longer: They’re pretty damn good.

But they’re rich. So rich. Have a glass of cold milk at the ready – or as I did, serve with ice cream.
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So, I guess I should say a few things about the process. The first being – improvisation is good. If you don’t have a double boiler (and I don’t) you can always fake it by putting a glass bowl on top of a sauce pan that has about an inch or so of water in it. Don’t burn yourself on the pan, or the bowl or the hot chocolate. That would suck.

A lot of recipes call for instant coffee. I don’t even know if Starbucks Via is what they have in mind – what I do know is that buying a massive jar of garbage I wasn’t ever gonna drink didn’t appeal to me. One of these packets is just under two teaspoons. I don’t know if I messed things up – like if this is too concentrated – what I also know is that I didn’t like the flavor the instant coffee added (AND I LOVE COFFEE). I’d probably skip it next time. Really.

You’re supposed to roll the batter in parchment. ROLL THE BATTER INTO PARCHMENT. It was like… soup. It wasn’t rolling. It blobbed into the parchment. Once you stick it in the fridge and let it firm up, the consistency is much like fudge. Since I blobbed and not rolled, I used a knife to slice off big chunks of dough to cook.

Easy peasy.

Warm, fresh out of the oven? Pure heaven. With some melty vanilla ice cream on the side? Freaking AMAZING.

E On a sheet of baking parchment or waxed paper, form dough into a log 3″ in diameter. Roll up, twist the ends to secure, and chill until firm.

F Preheat oven to 350F.

Slice dough with a sharp, thin knife dipped in hot water and place on a non stick cookie sheet (or sheet lined with no stick baking parchment).
Bake for 12 – 15 minutes until tops are dry but centers are still soft. Do not over bake.
(If desired, cookie dough may be spooned out in teaspoonfuls and baked 10 - 12 minutes.)